I had found a recipe on Pinterest, but made so many changes to it by the time it was done, that it really looked nothing like the original by the time I was done.
- 1-15oz can of coconut milk(you can use light if you want)
- 1 1/2 T red curry paste
- 1/2 T curry powder
- 1/2 tsp ground ginger
- 1/2 tsp ground garlic powder
- 1 cup of pineapple chunks(well-drained, reserve juice to the side)
- 1 large carrot, cut into match sticks
- 1 1/2 cups broccoli but into bite-sized florets
- 2 chicken breasts diced
- cilantro for garnish, optional
- lime, optional
- rice or cauliflower rice to serve over
Prepare the rice or cauli rice as directed, so it will be done when your curry is finished.
Heat a skillet over medium heat. Stir together the coconut milk, curry paste, curry powder, ginger, and garlic powder together in the sauce pan. It will become smooth as it heats up.
Stir in the pineapple and pieces of uncooked chicken. After about 10 minutes, add the carrot and broccoli and let cook about 5 more minutes, allowing the chicken to cook through. Or you can put in already cooked pieces of chicken and cook for about 5-10 minutes until the carrot and broccoli softens a little.
At this point, taste the sauce. If you want your sauce to be a little sweeter, you can add pineapple juice 1 tablespoon at a time until the flavor is to your liking. Serve over rice. Top with cilantro if you would like. Give it a nice squeeze of lime juice over the top. The lime is completely optional, but I find that adding a little citrus at the end usually brightens up all the flavors in the dish.
This recipe serves 4.